|9 inch unbaked pastry shell||1|
|Eggs||4 , beaten|
|Sugar||1⁄2 Cup (8 tbs)|
|Almond extract||1⁄8 Teaspoon|
|Milk||2 1⁄2 Cup (40 tbs), scalded|
Chill pie shell while making filling.
Blend eggs, sugar, salt, vanilla, and almond extract.
Gradually stir in scalded milk.
Pour into pie shell.
Sprinkle with nutmeg.
Bake in hot oven (400Â°) 25 to 30 minutes or till knife inserted halfway between outside and center of custard comes out clean.
Cool on cooling rack 15 to 30 minutes; then chill in refrigerator.